Mango Colada Muffins
Made from a naturally light-colored variety of wheat, the white whole-wheat flour in this recipe behaves and tastes like unbleached all-purpose, except it contains a healthy dose of fiber without appearing too "health-foodish." King Arthur's white whole-wheat flour is available at some supermarkets and health food stores. Whole Foods Market carries both the King Arthur and Bob's Red Mill versions, which can also be ordered from the manufacturers' Web sites. You can substitute unbleached all-purpose, if necessary.
The creaming technique of beating the butter and sugar produces a small, cake-like crumb, which is kept tender by the yogurt. Look for dried pineapple rings in the bulk bins at specialty stores, so you can buy just as much as you need.
Makes 12 to 14 muffins
2 cups white whole-wheat flour
1 tablespoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
6 tablespoons unsalted butter, at room temperature, cut into 6 pieces
3/4 cup sugar
2 large eggs
1 teaspoon vanilla extract
1 (6-ounce) container low-fat yogurt, pina colada, pineapple, coconut or peach flavor
1 1/2 cups (1/2-inch) diced mango (from 1 1/2 to 2 firm-ripe mangoes)
1/2 cup diced dried sweetened pineapple
1/2 cup plus 2 tablespoons shredded sweetened coconut, divided
Preheat oven to 375 degrees. Line a standard 12-cup muffin pan with paper liners.
In a large bowl, whisk together the flour, baking powder, baking soda and salt.
In another large bowl, beat the butter and sugar with an electric mixer on medium-high speed until pale and fluffy, about 2 minutes. Add the eggs and vanilla and beat on medium speed until combined. Add the yogurt and beat until combined. The mixture will appear grainy.
Stir in the flour by hand, or use the lowest speed of a stand mixer, until combined. Gently fold in the mango, pineapple and 1/2 cup of the coconut. Use a scoop or quarter-cup measure to fill the prepared muffin cups almost to the top; sprinkle with the remaining coconut. Bake for 15 to 18 minutes, or until a toothpick comes out clean and edges are lightly golden. Repeat to bake any remaining batter. Cool in pan for 5 minutes, then transfer to a wire rack. Eat warm or at room temperature.
To freeze, cool completely and transfer to a zip-top freezer bag. Defrost overnight in the refrigerator or for 1 to 2 hours at room temperature.
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